Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

✍ Scribed by Lene Meinert; Lene T. Andersen; Wender L.P. Bredie; Charlotte Bjergegaard; Margit D. Aaslyng

• Book ID: 116736927
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 417 KB
• Volume: 75
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.07.004